📝 About This Recipe
This decadent dip is a love letter to the Chesapeake Bay, featuring jumbo lump crabmeat folded into a velvety, spiced cream cheese base. Unlike thinner versions, this recipe focuses on a high crab-to-cream ratio, ensuring every bite is packed with sweet, oceanic flavor and a signature kick of Old Bay seasoning. Topped with a golden, bubbling layer of sharp cheddar and buttery breadcrumbs, it is the ultimate sophisticated appetizer for any gathering.
🥗 Ingredients
The Seafood
- 1 pound Jumbo Lump Crabmeat (freshly picked, drained, and checked for shells)
The Creamy Base
- 16 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Mayonnaise (full-fat preferred for richness)
- 1/4 cup Sour Cream (adds a nice tang)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1.5 teaspoons Old Bay Seasoning (plus extra for dusting)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Hot Sauce (such as Tabasco or Crystal)
The Cheesy Topping
- 1.5 cups Sharp White Cheddar Cheese (shredded, divided into 1 cup and 1/2 cup)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1/4 cup Panko Breadcrumbs (for a light crunch)
- 1 tablespoon Unsalted Butter (melted)
Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
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2
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer or a sturdy spatula to beat until the mixture is completely smooth and free of lumps.
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3
Stir in the Worcestershire sauce, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and hot sauce. Mix until the spices are evenly distributed.
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4
Fold in 1 cup of the shredded sharp white cheddar and the 1/4 cup of Parmesan cheese until incorporated.
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5
Very gently fold in the jumbo lump crabmeat. Use a rubber spatula and a light hand to ensure you don't break up those beautiful, large chunks of crab.
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6
Transfer the mixture to your prepared baking dish, smoothing the top with the back of a spoon.
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7
In a small bowl, toss the panko breadcrumbs with the melted butter and a pinch of Old Bay.
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8
Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the dip, followed by the buttery panko mixture.
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9
Bake for 25-30 minutes. You are looking for the edges to be bubbling vigorously and the cheese on top to be melted and starting to brown.
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10
For an extra-golden crust, turn the broiler on for the last 1-2 minutes of cooking, watching closely to prevent burning.
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11
Remove from the oven and let the dip rest for 5 minutes. This allows the creamy base to set slightly so it's not too runny.
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12
Garnish generously with fresh chives, parsley, and an extra dusting of Old Bay before serving warm.
💡 Chef's Tips
Always use 'Jumbo Lump' or 'Backfin' crabmeat for the best texture; avoid 'claw meat' if you want that signature white appearance and sweet flavor. Ensure your cream cheese is truly at room temperature to avoid a lumpy dip; leave it out for at least 2 hours before starting. Do not over-mix once the crab is added—the goal is to have distinct bites of crabmeat rather than a shredded paste. If you want more heat, add a finely diced jalapeño to the cream cheese base or double the hot sauce. Leftovers can be stored in the fridge for 2 days and are delicious when stuffed into a grilled cheese sandwich.
🍽️ Serving Suggestions
Serve with toasted baguette slices or homemade crostini for a classic crunch. Pair with buttery Ritz crackers for a nostalgic, salty contrast to the rich dip. Offer crisp celery sticks and sliced cucumbers as a refreshing, low-carb dipping option. A chilled glass of Chardonnay or a crisp Sauvignon Blanc cuts through the richness of the cream cheese perfectly. For a Maryland-style feast, serve alongside a cold local pilsner or a classic Bloody Mary.